The sourdough version, all with natural yeast, and no addedcommercial yeast.
9.30pm build liquid starter
630pm build perferment and sweet levain
10am put perferment into fridge
11.30am when sweet levain double mix up dough
12pm rest dough
12.30pm shape and put in tin
5.30pm bake
So happy to know my starter can work so well, proof from 12.30pm to 5pm to reach the tin top.
180C 45min, can go to 50min
With a slight tang.
Even softer than killer toast
No cream, replaced with condensed milk 10g + milk
27g sugar in maon dough up from 20g
25g in sweet levain up from 20g
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